Emphow Jwng Mwitha Jwng (Silk worm cooked with Roselle leaves)
Silk worms survive on Mulberry leaves. They are low in fat content and are a high source of Calcium, Vitamin B1, B2 and B3, Protein, Iron, Magnesium and Sodium. Hence, silk worms can be recommended for human consumption.
For the people of North Eastern part of India, silk worm is a delicacy. Bodos cook it in various ways. Following recipe is one of them.
250gm Silk worm
Silk worms survive on Mulberry leaves. They are low in fat content and are a high source of Calcium, Vitamin B1, B2 and B3, Protein, Iron, Magnesium and Sodium. Hence, silk worms can be recommended for human consumption.
For the people of North Eastern part of India, silk worm is a delicacy. Bodos cook it in various ways. Following recipe is one of them.
Some Bodo terminologies :
1. Emphow : Silk worm
2. Mwitha : Roselle
3. Jwng : With
Ingredients :
150gm Roselle leaves.
1tsp Salt (or to taste)
A few Green chillies, slit length wise (to taste)
1 Onion, sliced fine
1tsp Turmeric
5pods Garlic, crushed
3tbsp Mustard oil
Clean and wash mwitha leaves. They are generally not chopped for any recipes.
Wash emphow, roast till light brown. Wash again to remove the burnt out skin. This step can be omitted if you do not mind your curry to turn black in colour.
Halve the emphows.
Heat oil, stir fry chilly and onion for 2 minutes, add emphow. Keep stirring. Add salt, turmeric. Cook covered in medium heat till cooked.
Add mwitha and stir well. It gets dissolved in no time. Pour around two cups water, cover and cook. Add garlic, stir well. If needed add a little more water.
The gravy should not be too thick.
Emphow jwng mwitha jwng is ready to serve.
A few Green chillies, slit length wise (to taste)
1 Onion, sliced fine
1tsp Turmeric
5pods Garlic, crushed
3tbsp Mustard oil
Method :
Clean and wash mwitha leaves. They are generally not chopped for any recipes.
Wash emphow, roast till light brown. Wash again to remove the burnt out skin. This step can be omitted if you do not mind your curry to turn black in colour.
Halve the emphows.
Heat oil, stir fry chilly and onion for 2 minutes, add emphow. Keep stirring. Add salt, turmeric. Cook covered in medium heat till cooked.
Add mwitha and stir well. It gets dissolved in no time. Pour around two cups water, cover and cook. Add garlic, stir well. If needed add a little more water.
The gravy should not be too thick.
Emphow jwng mwitha jwng is ready to serve.
The pictures and presentation are fascinating and colorful. Thanks but no "emphow" for me-a diehard vegetarian :)
ReplyDeleteNice to see a post from you after quite a while. Regards Ram
Incidentally the date on your post shows 29-12-2011 :)
ReplyDeleteDaorai Fenai Mochahari (via Facebook)
ReplyDeleteMama, i am coming home..
oh dear, ang noaonw thanwswi, Delhi khow garnwswi. Nangla angnw bangal howa..
ang boro mansijwngnw haba janwswi..
Ji mwjang unkhri phra... Well done on these amazing posts... My mom makes the best of these recipes and living in the UK for past 5 years, these are some of the special things I have missed by far... Btw, we boil our emphow first to be able to peel the skin off as we find them a bit hard and annoying to chew. After that we cook then the way you demonstrated :)
ReplyDeleteOh I'm so glad you like it :) Thank you so much
DeleteYes, peeling off the skin is one way of cooking it. I personally love to cook (actually eat ;) ) Emphow without the skin. But since the original method is to cook with the skin on, I have cooked this recipe without peeling off the skin.
I actually started to blog Assamese and Bodo recipes, keeping people like you (who are away from home and miss these indigenous dishes) in mind.
Hope my blog is helpful to you. All the best and warm wish ...